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Continue ShoppingPaneer Steak With Sautéed Veggies - High Protein Meal
High-Protein Paneer Steak with Sautéed Vegetables
Craving a high-protein meal that is as satisfying to cook as it is to eat? This Paneer Steak with Sautéed Veggies recipe by Chef Shreya Agarwal is a family favourite that comes together beautifully in one pan.
Chef Shreya made this recipe in the Stahl Blacksmith Plus Cast Iron Pan, which is lightweight, has super thin edges, a smooth finish, and stainless steel handles. The even heating and good heat conduction of the cast iron pan means everything cooks perfectly on medium heat, from the seared paneer to the sautéed vegetables.
Preparation for Paneer Steak With Sautéed Veggies
Marinate the paneer for at least 20 minutes using the marination ingredients listed below before cooking.
Ingredients for Paneer Steak With Sautéed Veggies
For the Marination
- 1 tbsp schezwan sauce
- 1 tbsp olive oil
- 1 tbsp ketchup
- Salt & pepper to taste
- Chilli flakes and oregano
- Pepper powder
For the Sauteed Veggies
- 1 onion sliced
- 2 tsp garlic chopped
- Veggies of choice 2 cups like ( Broccoli, mushroom, beans, carrot, zucchini, bell peppers, capsicum, baby corn) all slit
- Salt & pepper
- Chilli flakes, oregano & Tabasco sauce or any hot sauce.
- Cheese
How to Make Paneer Steak With Sautéed Veggies
- Marinate the paneer by mixing the marination ingredients and spreading the mix on the paneer. Let this rest for 20 minutes.
- Season the cast iron pan with some oil and cook the paneer on both sides until it is brown then make slits in it as shown in the video. Keep this aside.
- Heat oil and start sautéing garlic and then onion.
- Add mushroom and cook.
- Next, add broccoli and capsicum.
- Then, add all the spices and some hot sauce. Do a taste test.
- Add some cheese.
- Place the Paneer steak on top of the bed of veggies and enjoy!!
Tips to Make Paneer Steak With Sautéed Veggies
- Use whichever vegetables you prefer for the sautéed base.
- Cheese can be skipped if needed.
- Prepare the marination the night before and refrigerate it to save cooking time.
- The Blacksmith Hybrid Plus Cast Iron Pan provides even heating and good heat conduction, so cooking can be done comfortably on medium heat throughout.
Try this recipe once, and you’ll never go back to any other way of cooking a paneer steak.
Frequently Asked Questions About Paneer Steak
1. How do you cook paneer steak perfectly without it sticking to the pan?
Season the cast iron pan with a thin layer of oil before placing the paneer. Cook on medium heat and allow the paneer to develop a crust before flipping. The Blacksmith Plus Cast Iron Pan's even heat distribution ensures the paneer browns consistently without burning or sticking.
2. Which Stahl Kitchens cookware is best for making paneer steak?
The Stahl Blacksmith Plus Cast Iron Pan is well suited for paneer steak. It is lightweight compared to traditional cast iron, has super thin edges, a smooth finish, and stainless steel handles. Its even heating makes it ideal for searing and browning on medium heat.
3. Can I make paneer steak using less oil in Stahl cookware?
Yes. Seasoning the cast iron pan with a small amount of oil before cooking is sufficient. The even heat distribution means you do not need excess oil to prevent sticking. The marination also helps the paneer release cleanly from the pan surface.
4. Can I sauté vegetables and cook paneer in the same Stahl pan?
Yes. However, this recipe uses the Blacksmith Plus Cast Iron Kadhai for sautéing the vegetables and the Blacksmith Plus Cast Iron Pan for searing the paneer. Using both together keeps prep simple while giving each component the right cooking surface for the best result.
5. Can paneer steak be made on induction using Stahl cookware?
Yes. The Blacksmith Plus Cast Iron Pan and Kadhai used in this recipe are induction compatible, making this an easy one-pan, one-kadhai meal to prepare on an induction cooktop.
6. What are the benefits of using Stahl cookware for sautéing and grilling?
Stahl cast iron cookware delivers even heat distribution and good heat conduction, which is essential for sautéing vegetables evenly and getting a proper sear on paneer. Cooking on medium heat throughout this recipe is possible because of the consistent heating the pan provides.
7. How does the right pan enhance taste and texture?
A pan with even heat distribution ensures the paneer browns uniformly on both sides without developing burnt spots, and the vegetables cook evenly without becoming mushy. The cast iron's heat retention also keeps everything at the right temperature from pan to plate.